This book describes in detail some of the food hygiene techniques employed industrially as well as in homes. It focuses on numerous kits, instruments and systems used for quality and hygienic control of food, food stuffs and food processing environment, with emphasis also being given to the validation procedures of official organisations involved in food management. Food hygiene training is essential for anyone who handles food as part of their work and as such is a crucial element of many courses. This book has been assigned keeping in minds the needs of those who handle food in a range of occupations and this book is of immense use to them.